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Catering, Food Handling and Awareness*OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

I am doing a high school Grad Party for almost 50 (first time for me). Mix of teens, parents, grandparents. They want Briskit, pulled pork, ribs, beans, coleslaw....and maybe chicken. I am thinking about 3 brisk, 2 butts, 10-12 racks of spares (trimmed to St Louis style), 8-10 whole fryers/quartered, 1 full size pan of beans, 1/2 pan of coleslaw for the pork sammies. Does this sound like enough? Now I just need to borrow one of Norco's UDS's to go with my UDS and mini UDS.

Plan on a lot of leftovers...which isn't always a bad thing
I fired up the drums for my son's party grad party and did two 10 lb briskets, three 8 lb. butts, 6 slabs of ribs and had way too much...of course, I made the mistake of serving the four 2 lb fatties and 100 moinks balls as appetizers and everyone filled up on those
We had about 50 people show up as well...

A little advice...be prepared to explain how your drum works...over and over again... Since his party in mid-May, I'm building the 3rd and 4th drum right now for some friends/family that were at the party...and # 5 & 6 will be started later this month....So I'm doing my part of spreading the good word of the drumheads!

I am doing a high school Grad Party for almost 50 (first time for me). Mix of teens, parents, grandparents. They want Briskit, pulled pork, ribs, beans, coleslaw....and maybe chicken. I am thinking about 3 brisk, 2 butts, 10-12 racks of spares (trimmed to St Louis style), 8-10 whole fryers/quartered, 1 full size pan of beans, 1/2 pan of coleslaw for the pork sammies. Does this sound like enough? Now I just need to borrow one of Norco's UDS's to go with my UDS and mini UDS.

__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Reliefwww.operationbbqrelief.com#detroitporkmafia
BBQ Person of the Year 2013

I would follow Bubba's advice if you're trying to get some biz from this gig. Part of being a good caterer is helping your customer whittle down extravagant ideas when they can't afford it.

Briskiet and ribs is a good place to start with the showing of your skills. If you layout the whole schmear, and tons is leftover, potential customers may look at this as a waste, and balk at the reasonable price you give them.

If you tell them you can cook 2 meats and 2 sides for $15/pp, they may remember the leftovers and wonder if they are paying for too much food, based on what they had seen at the freebie party.

If your friend insists about that much food, make sure he/she understands your motives for drumming up business, and that they agree to let others know what they would be paying if you weren't such a good friend.

__________________"Bring it on, you bananna thong wearing killer of brisket!"-Chambers